Green Soup (Raw)

1 leaf Collard Green (chopped)
1-2 pcs. scallions, chopped
2 stalks Celery
1/2 tsp. Nama Shoyu or Dr. Bonner’s
1 leaf Kale Mineral Bouillon
1 large Tomato
1/4 Cup Lemon Juice, freshly squeezed
1-2 cloves Garlic
1/4 tsp. Cayenne pepper or jalapeno pepper, chopped fine and seeds removed

Using a Juicer, roll garlic in kale leaf and collard leaf and push through hopper with tomato and celery. Pour mixture into a blender. Add lemon juice adjusting to taste, and mix. Add cayenne pepper or jalapeno pepper and nama shoyu or mineral bouillon. Mix and adjust to taste.

Serve with chopped scallion sprinkled on top of soup. For a thicker and quicker version, mix everything except for the scallions in a very powerful Blendtec or Vitamix blender.

Dorit’s book: Celebrating Our Raw Nature

 

Frozen Berries

Strawberries
Blueberries
Gooseberries
Boysenberries
Blackberries

Place a lint-free towel on a cookie sheet. Rinse berries thoroughly (swish them in a shallow bowl of water). Allow to drain for a while. Place berries on the cookie sheet. The towel will absorb excess water.

Place cookie sheet in freezer until berries are frozen. When the berries are frozen, lift the towel and the berries will pop off. Store berries in zip lock type freezer containers. Keep there until ready to use.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Morning Glory

A great dish for breakfast in a hurry.

1 Whole Unseeded Cantaloupe with skin
Sprig Mint for garnishing (optional)

Wash Skin of the cantaloupe thoroughly with a fruit/vegetable brush (Japanese brushes are the best). Scoop out seeds, cut into pieces and feed into juicer. Pour into a wine glass, garnish with mint and drink immediately.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Cooked Grains

1/2 Cup Quinoa
1/3 Cup Walnut Oil
1 Cup Water
3 Tomatoes
1 Cup Parsley
2 T. Fresh Mint, chopped
1 Cup Scallions
1 dash Celtic Sea Salt Herbes de Provence Seasoning
1/3 Cup Lemon Juice, freshly squeezed

Cook quinoa in the water, using the instructions for the basic recipe. Put in a serving bowl. Chop the tomatoes, parsley and scallions. Add the rest of the ingredients. Add to a bowl with the quinoa, mix well and adjust seasoning to taste. Allow to sit for all the flavors to blend, before serving. This dish can be made a day ahead.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Breakfast Food

10 Apples, peeled and sliced
1/8 tsp. Celtic sea salt
1 Lemon, juiced
1/2 tsp. Cinnamon
1/2 Cup Walnuts, finely chopped
1/2 Cup Really raw oats
1/2 Cup Grapeseed Oil or walnut oil
1/2 Cup Almonds, ground
1/2 Cup Agave or Wee Bee or Mexican
honey(depending on your locality)

Mix apples with lemon juice and cinnamon. Place mixture in a glass baking dish. In a bowl, combine oats, almond flour, sweetener, salt, cinnamon and walnuts. With very clean hands, drizzle and mix the oil in until the mixture resembles coarse crumbs. Spread this mixture evenly over the apples, and place in a dehydrator at 105-108 degrees F until the topping is brown. Remove and serve.

For other recipes by Dorit, see

Dorit’s book: Celebrating Our Raw Nature

 

Citrus Fruit Bowl

2-3 Oranges, quartered
1/4 Cup Raisins (optional) pre-soaked in orange juice
1-2 Grapefruits, quartered
2-4 Tangerines, quartered
1/2 Cup Freshly squeezed Orange or 1 Very ripe Papaya, cubed
2 Tbs Lime or Lemon Juice
4-6 Leaves Peppermint or Spearmint, finely chopped
2-3 Dates, finely chopped

In large glass bowl, place all the fruits, sprinkle with fruit juice, chill in the refrigerator and just prior to serving, garnish with mint.

Dorit’s book: Celebrating our Raw Nature